A*V- 


Issued  October  9,  1912. 


U.  S.  DEPARTMENT  OF  AGRICULTURE. 

BUREAU  OF  ANIMAL  INDUSTRY.— Bulletin  148. 

A.  D.  MELVIN,  Chibf  ot  Bureau. 


THE  MANUFACTURE   OF   BUTTER 
FOR   STORAGE. 


BY 


L.  A.  ROGERS,  S.  C.  THOMPSON, 
and  J.  R.  KEITHLEY, 

Of  the  Dairy  Division. 


WASHINGTON: 

GOVERNMENT  PRINTING  OFFICE. 

1912. 


Digitized  by  the  Internet  Archive 

in  2012  with  funding  from 

University  of  Florida,  George  A.  Smathers  Libraries  with  support  from  LYRASIS  and  the  Sloan  Foundation 


http://archive.org/details/manufOOusde 


Issued  October  9.  1912. 

U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— Bulletin  148. 

A.  D.  MELVIN,  Chief  of  Bureau. 


THE  MANUFACTURE   OF   BUTTER 
FOR   STORAGE. 


BY 


L.  A.  ROGERS,  S.  C.  THOMPSON, 

and  J.  R.  KEITHLEY, 

Of  the  Dairy  Division. 


WASHINGTON: 

GOVERNMENT  PRINTING  OFFICE. 

1912. 


BUREAU   OF  ANIMAL  INDUSTRY. 


Chief:  A.  I).  Melvin. 

Assistant  Chief:  A.  M.  Farrington. 

Chief  Clerk:  Charles  C.  Carroll. 

Animal  Husbandry  Division:  George  M.  Rommel,  chief. 

Biochemic  Division:  M.  Dorset,  chief. 

Dairy  Division:  B.  H.  Rawl,  chief. 

Field  Inspection  Division:  R.  A.  Ramsay,  chief. 

Meat  Inspection  Division:  Rice  P.  Steddom,  chief. 

Pathological  Division:  John  R.  Mohler,  chief. 

Quarantine  Division:  Richard  W.  Hickman,  chief. 

Zoological  Division:  B.  H.  Ransom,  chief. 

Experiment  Station:  E.  C.  Schroeder,  superintendent.  ' 

Editor:  James  M.  Pickens. 

DAIRY   DIVISION. 

B.  II.  Rawl,  Chief. 

Helmer  Rabild,  in  charge  of  Dairy  Farming  Investigations. 

S.  C.  Thompson,  in  charge  of  Dairy  Manufacturing  Investigations. 

L.  A.  Rogers,  in  charge  of  Research  Laboratories. 

Ernest  Kelly,  in  charge  of  Market  Milk  Investigations. 

Robert  McAdam,  in  charge  of  Renovated  Butter  Inspection. 

2 


LETTER    OF   TRANSMITTAL. 


U.  S.  Department  of  Agriculture, 

Bureau  of  Animal  Industry, 
Washington,  D.  C,  July  23,  1912. 
Sir:  I  have  the  honor  to  transmit  herewith  a  manuscript  entitled 
"The  Manufacture  of  Butter  for  Storage,"  hj  Messrs.  L.  A.  Rogers, 
S.  C.  Thompson,  and  J.  R.  Keithley,  of  the  Dairy  Division  of  this 
bureau.  The  paper  describes  the  results  of  three  seasons' storage  of 
butter  made  and  packed  for  the  United  States  Navy  under  the  super- 
vision of  the  bureau  and  two  seasons'  work  with  other  butter  manu- 
factured under  commercial  conditions,  so  as  to  test  thoroughly  the 
effect  of  storage  at  various  temperatures  upon  the  qualit}r  of  butter 
made  by  different  methods.  The  superiority  of  butter  made  from 
pasteurized  sweet  cream  is  again  demonstrated. 

This  paper  deals  only  with  the  keeping  and  commercial  qualities 
of  the  butter.  Besides  advantages  in  this  respect,  however,  pasteuri- 
zation also  serves  as  a  protection  to  the  health  of  the  consumer  by 
destroying  pathogenic  bacteria,  such  as  those  of  tuberculosis  and 
typhoid  fever,  which  are  known  to  survive  for  long  periods  in  butter 
made  from  unpasteurized  cream. 

As  the  commercial  storage  of  butter  is  of  great  economic  impor- 
tance to  the  trade  and  to  consumers,  I  respectfully  recommend  that 
the  results  of  this  work  be  published  as  a  bulletin  of  this  bureau. 

Acknowledgment  is  made  for  assistance  rendered  by  the  Fox  River 
Butter  Co.,  the  Morton  Creamery,  the  Steele  Center  Creamery,  the 
Biscay  Creamery,  and  the  Hutchinson  Cooperative  Creamery. 
Respectfully, 

A.  D.  Melvin, 

Chief  of  Bureau. 
Hon.  James  Wilson, 

Secretary  of  Agriculture. 

3 


CONTENTS 


Page. 

Introduction 7 

Relation  of  acidity  of  cream  to  keeping  quality  of  bntter 8 

Butter  for  the  use  of  the  Navy 10 

Comparison  of  Navy  butter  made  from  sweet  and  from  ripened  cream 13 

Butter  made  for  storage  by  different  methods 14 

Experiments  of  1910 14 

Experiments  of  1911 18 

The  influence  of  storage  temperature  on  changes  in  butter 25 


ILLUSTRATIONS. 

Page. 
Fig.  1.  Diagram  showing  relation  of   acidity   of  cream  to  keeping  quality  of 

butter 9 

2.  Distribution   of   butter  scores   before   and   after   storage — Raw-cream 

butter 23 

3.  Distribution  of  butter  scores  before  and  after  storage — Pasteurized 

ripened-cream  butter 23 

4.  Distribution  of  butter  scores  before  and  after  storage — Pasteurized 

unripened-cream  butter 24 

5.  Changes  in  butter  scores  after  storage  at  various  temperatures 26 

5 


THE  MANUFACTURE  OF  BUTTER  FOR  STORAGE. 


INTRODUCTION. 

In  this  country  the  long  annual  period  of  low  production  of  butter 
has  made  it  necessary,  in  order  to  insure  a  fairly  uniform  supply,  to 
store  large  quantities  during  the  short  season  when  the  production 
exceeds  the  demand.  In  the  spring  and  early  summer  months  the 
quantity  of  butter  produced  is  in  excess  of  the  demand.  This  season 
is  followed  by  a  few  months  in  which  the  supply  and  the  demand  are 
nearly  equal,  and  this  in  turn  by  a  long  period  covering  the  winter 
months  in  which  the  supply  of  fresh  butter  is  considerably  less  than 
the  demand.  In  May,  June,  and  the  early  part  of  July,  when  the 
supply  of  fresh  butter  is  large  and  the  quality  is  good,  there  is  active 
buying  for  storage.  There  may  be  some  butter  put  in  storage  later 
in  the  summer  if  the  production  holds  up,  but  this  is  usually  for  the 
purpose  of  disposing  of  a  temporary  and  perhaps  local  oversupply, 
and  little  butter  is  bought  for  the  express  purpose  of  holding  for  the 
winter  trade. 

As  the  supply  of  fresh  butter  diminishes  the  storage  stock  is  drawn 
upon  to  meet  the  shortage,  and  by  the  end  of  March  or  early  in  April, 
when  the  supply  of  fresh  butter  begins  to  increase  again,  the  storage 
stock  is  nearly  or  completely  exhausted.  Butter  may  therefore  be 
held  in  storage  from  May  to  April,  a  period  of  11  months,  although 
the  average  time  is  probably  2  or  3  months  less.  Under  exceptional 
conditions  dealers  may  have  butter  left  in  storage  over  one  year,  but 
this  is  usually  done  at  a  heavy  loss. 

The  development  of  mechanical  refrigeration  has  been  followed  by 
a  rapid  increase  in  storage  facilities  and  a  high  state  of  perfection 
in  the  methods  of  holding  the  large  rooms  at  a  low  temperature.  An 
insignificant  quantity  of  butter  is  held  in  small  towns  in  refrigerators 
mainly  by  an  ice-salt  system  at  20°  to  25°  F.,  but  the  bulk  of  storage 
butter  is  in  the  great  trade  centers  in  large  warehouses  at  tempera- 
tures of  0°  F.  and  below.  This  low  temperature  is  usually  maintained 
by  circulating  brine  in  coils  on  the  walls  of  the  butter  rooms,  although 
in  some  warehouses  air  is  cooled  to  the  desired  temperature  in  bunker 
rooms  and  circulated  through  the  storage  rooms  by  fans. 

In  a  recent  book  !  the  statement  is  made  that  "modern  butter  stor- 
age rooms  are  kept  below  0°  F.;  the  butter  is  quite  unchanged  on 

1  Marshall,  Charles  E.,  editor.    Microbiology.    Philadelphia,  1911. 
55744°— Bul.  148—12 2  7 


8  MANUFACTURE    OF   BUTTER   FOR   STORAGE. 

removal  from  storage  *  *  *  "  The  latter  part  of  this  state- 
ment is,  however,  entirely  at  variance  with  the  usual  experience  of 
dealers  who  store  butter,  as  well  as  those  who  have  investigated  stor- 
age problems.  All  butter  changes  slowly  in  storage,  even  at  temper- 
atures as  low  as  — 10°  F.  There  is  an  alteration  in  the  physical 
condition,  the  waxy  texture  of  the  fresh  butter  changing  to  a  pasty 
consistency.  This  is  not  evident,  however,  except  on  very  long 
storage,  and  is  not  a  factor  in  commercial  storage.  The  most  evident 
alteration  is  in  the  flavor,  which  may  change  so  much  that  the  value 
of  the  butter  is  seriously  affected.  The  nature  of  this  change  is  not 
determined  by  the  temperature  of  storage,  since  all  flavors  which 
occur  in  cold  storage  butter  are  also  found  in  butter  held  at  higher 
temperatures.  The  most  common  one  is  the  so-called  "storage 
flavor,"  which  appears  only  in  old  butter,  although  in  this  sense  butter 
may  become  old  in  two  or  three  weeks.  Another  flavor  which  is  a 
source  of  great  trouble  in  butter  of  this  class  is  the  peculiar  condition 
known  as  "fishy"  flavor.  This  is  especially  objectionable  because  it 
may  occur  in  butter  which  was  originally  of  the  highest  quality  and 
because  its  presence  materially  lessens  the  market  value  of  the  butter. 
The  exact  cause  of  these  flavors  has  not  been  determined  with  any 
certainty,  but  certain  factors  which  may  influence  or  accelerate  their 
development  have  been  pointed  out  in  previous  publications  of  the 
Dairy  Division.1' 2 

RELATION    OF   ACIDITY  OF  CREAM   TO   KEEPING   QUALITY   OF 

BUTTER. 

The  importance  of  the  acidity  of  the  cream  at  the  time  of  churning 
and  the  possibility  of  making  butter  of  superior  keeping  quality  by 
limiting  the  acidity  has  been  especially  emphasized  in  these  publica- 
tions. It  was  shown  that  butter  made  from  unripened  pasteurized 
cream  changed  very  little  in  storage,  while  butter  made  from  the  same 
cream  after  the  usual  ripening  invariably  went  off  flavor.  It  was  also 
observed  that  while  fishiness  frequently  developed  in  the  ripened- 
cream  butter,  authentic  cases  never  occurred  in  the  butter  made  from 
sweet  cream.  In  a  tabulation  of  the  examination  of  259  samples  of 
experimental  butter  from  cream  of  known  acidity,  of  137  samples 
from  cream  having  an  acidity  below  0.3  per  cent,  only  2,  or  1 .5  per  cent, 
were  marked  "fishy,"  while  of  122  samples  having  an  acidity  of  0.3 
per  cent  or  over,  60,  or  49.2  per  cent,  were  fishy.  However,  in  all 
results  which  are  dependent  on  the  sense  of  taste  allowance  should  be 
made  for  differences  of  opinion  and  in  the  conception  of  the  flavor 
associated  with  any  particular  designation. 

1  Rogers,  L.  A.,  and  Gray,  C  E.    The  influence  of  acidity  of  cream  on  the  flavor  of  butter.    V.  S.  Depart- 
ment of  Agriculture,  Bureau  of  Animal  Industry,  Bulletin  114.    Washington,  1909. 

2  Rogers,  L.  A.    Fishy  flavor  in  butter.    U.  S.  Department  of  Agriculture,  Bureau  of  Animal  Industry, 
Circular  146.    W  ashington,  1909. 


RELATION    OF   ACIDITY   TO    KEEPING   QUALITY. 


9 


The  relation  of  the  acidity  of  the  cream  to  the  progressive  change 
in  flavor  is  illustrated  by  figure  1,  which  shows  the  scores  of  various 
lots  of  experimental  butter  made  from  pasteurized  cream,  arranged  in 
the  order  of  the  acidity  of  the  cream  at  time  of  churning.  Lot  19,  in 
which  no  acidity  is  given,  was  made  from  overripe  hand-separator 
cream.  In  some  cases  two  lots  of  butter  with  different  acidities  were 
made  from  the  same  lot  of  cream.  This  was  true  of  samples  13  and  14, 
15  and  16,  17  and  18,  21  and  22,  23  and  24,  and  25  and  26. 

It  will  be  noticed  that  the  score  of  butter  made  from  cream  with 
an  acidity  below  0.3  per  cent  ranged,  with  two  exceptions,  above  90. 


Fig.  1.— Diagram  showing  relation  of  acidity  of  cream  to  keeping  quality  of  butter. 

On  the  other  hand,  the  score  of  the  butter  made  from  cream  with  the 
customary  acidity  was  variable  and  usually  below  90.  This  was  espe- 
cially true  of  the  samples  stored  at  20°  F.,  which  would  be  expected 
to  bring  out  more  strongly  the  tendency  of  the  butter  to  deteriorate. 
The  probable  nature  of  the  relation  of  acidity  to  change  in  flavor  has 
been  discussed  in  previous  bulletins  of  this  bureau  and  need  not  be 
taken  up  here.  It  is  evident,  however,  that  to  make  butter  of  good 
keeping  quality  any  treatment  that  increases  the  chemical  instability 
of  the  product  should  be  avoided.  Butter  of  good  quality  can  be 
made  from  sweet  pasteurized  cream  and  the  deteriorating  influence 
of  the  acid  thus  eliminated. 


10  MANUFACTURE    OF   BUTTER   FOR   STORAGE. 

BUTTER    FOR  THE  USE  OF  THE  NAVY. 

Advantage  has  been  taken  by  the  Navy  Department  of  the  fact 
just  stated,  that  department  having  found  it  expedient  for  several 
years  to  procure  and  store  a  year's  supply  of  butter  during  the  period 
of  heavy  production.  This  practice  has  enabled  that  department  to 
secure  butter  of  high  quality  at  a  minimum  price.  The  butter  has 
been  made  from  pasteurized  sweet  cream  and  packed  in  hermetically 
sealed  tin  cans  under  the  supervision  of  and  according  to  specifica- 
tions prepared  by  the  Dairy  Division,  Bureau  of  Animal  Industry, 
Department  of  Agriculture.  It  has  shown  such  excellent  keeping 
quality  in  storage  and  has  given  such  uniform  satisfaction  for  the 
past  three  years  that  the  method  used  in  its  manufacture  has  proved 
a  desirable  and  proper  one. 

The  specifications  covering  the  manufacture  of  this  butter  contain 
the  following  requirements : 

1.  Butter. — Shall  be  fresh  butter  made  during  such  period  of  90  days  after  April  15 
and  before  August  15  as  shall  be  most  suitable  for  butter  making  in  the  locality  of 
the  creamery  where  it  is  to  be  made;  from  pasteurized  milk  or  cream,  none  of  which 
shall  contain  before  pasteurization  more  acid  in  50  c.  c.  than  will  be  neutralized  by 
15  c.  c.  or  13  c.  c.  of  tenth-normal  alkali  solution,  as  determined  by  Mann's  acid  test, 
for  butter  scoring  94  and  95,  respectively. 

2.  Quality. — Shall  be  strictly  of  the  grade  of  creamery  "extras"  and  one-third 
must  score  not  less  than  94  and  two-thirds  not  less  than  95  at  the  time  of  packing. 

3.  Composition. — Moisture  in  the  butter  must  not  exceed  13  per  cent.  There  must 
be  no  preservative  used  other  than  common  salt,  and  that  shall  be  at  a  rate  giving 
not  less  than  2J  per  cent  nor  more  than  3  \  per  cent  in  the  butter  at  the  time  of 
packing. 

4.  Packing.- — The  butter  must  be  packed  in  tins  and  the  tins  fully  sealed  at  the 
creamery  where  the  butter  is  made  and  within  12  hours  after  the  time  of  churning. 

5.  Inspection. — The  ingredients,  manufacture,  sanitation,  packing,  boxing,  mark- 
ing, and  shipping  of  the  butter  shall  be  subject  to  inspection  by  Government  inspec- 
tors, who  shall  have  full  authority  to  reject  any  lot  of  milk,  cream,  or  the  finished 
butter,  or  any  other  requirement  which  does  not  conform  in  every  respect  to  the 
specifications. 

6.  Storage. — All  butter  must  be  kept  at  a  temperature  below  50°  F.  after  being 
packed  and  until  placed  in  cold  storage.  It  shall  be  forwarded  as  rapidly  as  carload 
lots  are  accumulated  in  the  packing  plant  to  such  warehouse  as  may  be  designated 
by  the  Bureau  of  Supplies  and  Accounts,  Navy  Department,  where  the  butter  will 
be  held  at  zero  or  lower  temperature. 

The  Navy  Department  has  stored  during  the  past  three  years 
2,084,022  pounds  of  butter,  all  of  which  was  made  according  to  these 
specifications,  except  where  occasional  churnings  were  made  from 
ripened  cream  for  experimental  purposes  and  at  one  creamery  winch 
had  a  special  contract. 

During  the  packing  seasons  of  1909  and  1910  a  sample  can  of 
butter  was  set  aside  from  each  churning,  and  in  1911  a  similar  sample 
was  taken  from  each  day's  make.  These  samples  were  handled  and 
stored  in  the  same  way  as  the  other  butter  and  kept  in  storage  for  a 
period  averaging  8  months,  at  the  end  of  which  time  they  were 


BUTTER    FOR    THE    NAVY, 


11 


examined  to  determine  the  quality  and  the  amount  of  deterioration 
that  had  taken  place. 

Tables  1,  2,  and  3  contain  the  data  for  Navy  butter  for  the  years 
1909,  1910,  and  1911,  respectively,  showing  the  amount  packed  by 
each  creamery,  the  original  average  score,  the  average  score  after 
being  stored,  and  the  points  lost  in  storage.  These  are  summarized 
in  Table  4,  which  shows  the  annual  averages. 

Table  1. — Comparative  deterioration  in  storage  of  Navy  butter  packed  in  1909. 


Creamery 

Amount 

Original 

Score  after 

roints  lost 

No. 

packed. 

score. 

storing. 

in  storage. 

Pounds. 

1 

144,000 

94 

91.35 

2.65 

2 

100,008 

95 

89.49 

5.51 

3 

270, 000 

95 

91.41 

3.59 

4 

220,014 

95.5 

91.23 

4.27 

5 

36,000 

94.2 

87.25 

6.95 

Part  of  the  butter  was  examined  February  5  to  10,  1910,  by  H.  J. 
Credicott,  Federal  butter  inspector  on  the  Chicago  market;  W.  C. 
Fryhofer,  Federal  butter  inspector  on  the  New  York  market;  and 
C.  W.  Larson,  assistant  professor  of  dairying,  Pennsylvania  State 
College.  The  remainder  was  scored  March  1  to  4,  1910,  by  C.  W. 
Larson,  J.  C.  Joshn,  Federal  creamery  instructor  for  Minnesota, 
and  Robert  McAdam,  field  inspector  of  the  Dairy  Division. 

Table  2. — Comparative  deterioration  in  storage  of  Navy  butter  packed  in  1910. 


Creamery 

Amount 

Original 

Score  after 

Points  lost 

No. 

packed. 

score. 

storing. 

in  storage. 

Pounds. 

6 

108,000 

94.69 

92.33 

2.36 

7 

54,000 

95.00 

92.14 

2.86 

8 

54, 000 

95.00 

92.  02 

2.98 

9 

108,000 

94.  01 

91.90 

2.11 

10 

108, 000 

94.76 

91.64 

3.12 

11 

162,000 

95.00 

91 .  43 

3.57 

12 

108, 000 

94.76 

91.27 

3.49 

These  samples  were  scored  February  28  to  March  3,  1911,  by  C.  W. 
Fryhofer,  Federal  butter  inspector  on  the  New  York  market;  Robert 
McAdam,  field  inspector  of  the  Dairy  Division;  and  O.  A.  Storvick, 
Federal  creamery  instructor  for  Minnesota. 

Table  3. — Comparative  deterioration  in  storage  of  Navy  butter  packed  in  1911. 


Creamery 

Amount 

Original 

Score  after 

Points  lost 

No. 

packed. 

score. 

storing. 

in  storage. 

Pounds. 

13 

162, OuO 

94.92 

92.72 

2.20 

14 

72, OuO 

95.00 

92.68 

2.32 

15 

108. OuO 

94.53 

92.57 

1.96 

16 

162, OuO 

94.67 

92.51 

2.16 

17 

108,  OuO 

94.67 

91.24 

3.43 

12 


MANUFACTURE    OF   BUTTER   FOR   STORAGE. 


These  samples  were  scored  February  13  to  15,  1912,  by  J.  C. 
Joslin,  Federal  butter  inspector  on  the  Chicago  market;  Robert 
McAdam,  field  inspector  of  the  Dairy  Division;  and  Thomas  Cor- 
neliuson,  assistant  in  dairy  manufacturing  investigations,  of  the 
Dairy  Division. 

Table  4. — Showing  the  average  yearly  scores,  before  and  after  storage  of  all  Navy  butter 

for  1909,  1910,  and  1911. 


Year. 

Average 

original 

score. 

Average 

score  after 

storing. 

Average 
points  lost 
in  storage. 

1909 
1910 
1911 

94.92 
94.73 
94.75 

90.90 
91.75 
92.37 

4.02 
2.98 
2.38 

A  comparison  of  these  results  shows  that  the  average  score  at  the 
time  of  packing  has  remained  nearly  uniform,  while  the  average  score 
after  storing  has  gradually  increased  from  90.90  in  1909  to  92.37  in 
1911,  with  a  corresponding  decrease  in  the  deterioration  in  storage 
from  4.02  to  2.38  points. 

Table  5. — Average  scores  when  removed  from  storage  of  Navy   butter  for  3-year 
period,  arranged  according  to  months  in  which  -packed. 


Year  and 
creamery. 

Month 

in  which  butter  was 

packed. 

Date  of  scoring. 

April. 

May. 

June. 

July. 

August. 

September. 

1909: 

1 

91.60 

89.56 
91.33 
90.40 

91.42 

89.40 
91.05 
91.35 
86.30 

92.75 
92.34 
91.94 
91.35 
91.95 

91.37 
90.88 

91.19 

192.14 

February     and 
March"  1910. 
Do. 
Do. 
Do. 
Do. 

March,  1911. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 

February,  1912. 
Do. 
Do. 
Do. 
Do. 

2  .   .. 

3 

4  . . 

91.71 

91.62 
88.40 

91.64 
91.79 

90.63 

191.28 

5  .. 

1910: 
6 

7 

92. 50 
92.50 
91.50 
91.04 
92.41 
91.25 

92.30 

92.12 

8 

9... 

91.56 
91.80 

92.37 

10 

11.... 
12 

90.45 

91.37 
93.35 

1911: 
13... 

92.47 

14.... 

15 

92.66 

92.03 
92.59 
92.00 

92.63 
92.60 
89.93 

93.00 
92.30 
91.60 

16 

17... 

92.23 

Average. . 

91.60 

91.52 

91.41 

91.39 

91.88 

91.71 

1  Time  extended  beyond  Aug.  15  by  the  Navy  Department. 

The  above  table  shows  that  there  was  little  variation  in  the  keeping 
quality  of  the  butter  made  in  different  months  during  the  storage 
period,  also  that  the  butter  in  storage  1 1  months  varied  but  little  in 
quality  from  that  stored  5  months. 

Creamery  No.  5  was  permitted,  by  special  contract,  to  disregard 
the  acidity  and  pasteurization  requirements  of  the  specifications  and 


BUTTER   FOR    THE    NAVY. 


13 


to  increase  the  water  content  to  15.5  per  cent  on  a  guaranty  that  the 
butter  would  score  90  after  being  held  in  storage  for  8  months.  This 
butter  was  made  from  unpasteurized  cream,  practically  one  half  of 
which  was  from  whole  milk  delivered  daily,  and  the  other  half  from 
gathered  cream  delivered  every  other  day.  Twelve  per  cent  starter 
was  used  and  acidity  of  about  0.56  per  cent  was  developed.  The 
cream  was  then  cooled  to  48°-50°  F.  and  held  until  4  o'clock  the 
next  morning,  when  it  was  churned.  The  methods  of  packing,  ship- 
ping, and  storing  were  the  same  as  at  other  creameries  having  con- 
tracts for  Navy  butter. 

COMPARISON     OF    THE     BUTTER    MADE     FROM     SWEET     AND     FROM 

RIPENED    CREAM. 

Tables  6  and  7  show  the  scores  of  each  churning  made  at  creameries 
Nos.  5  and  6,  respectively.  These  tables  are  given  so  that  the  dete- 
rioration in  storage  of  butter  made  from  unpasteurized  ripened  cream 
may  be  compared  with  that  made  from  pasteurized  sweet  cream. 
Creamery  No.  6  was  selected  for  this  comparison  because  it  represents 
average  conditions  and  also  because  a  few  experimental  churnings,  as 
noted  in  the  table,  were  made  from  ripened  cream. 

Table  6. — Scores  before  and  after  storage  of  Navy  butter  made  at  creamery  No.  5  from 

unpasteurized  ripened  cream. 


Date  of  churning. 


1909. 

June  1 

June  2 

June  3 

June  4 

Junes 

Junefi 

June  7 

June  9 

June  10 

June  11 

June  12 

June  14 

June  15 

June  16 

June  17 

June  18 

June  19 

June  21 

June  22 

June  23 

June  24 

June  25 

June  26 


Original 
score. 


94.00 
94.00 
94.00 
94.00 
94.00 
95.00 
94.00 
94.50 
95.00 
94.50 
94.00 
95.00 
94.00 
94.50 
94.50 
95.00 
94.50 
96.00 
94.00 
94.00 
94.00 
94.00 
94.00 


Score  after 

8  months' 

storage. 


86.00 
87.00 
86.00 
87.00 
88.50 
87.00 
80.00 
86.00 
86.00 
84.00 
87.00 
88.50 
88.50 
88.00 
87.00 
86.00 
86.00 
84.00 
84.00 
86.00 
85.00 
84.00 
86.00 


Date  of  churning. 


June  27 
Julyl.... 

July  3 

July  5.... 
July  7.... 

July  9 

July  11... 
July  13... 
July  15... 
July  17... 
July  19... 
July  21 . . . 
July  23 . . . 
July  24 . . . 
July  25 . . . 
July  27... 
July  29... 
July  29... 
July  31... 
August  1. 


1909. 


Original 
score. 


Average . 


94.00 
94.00 
94.00 
95.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 


Score  after 

8  months' 

storage. 


94.20 


87.50 
89.00 
88.00 
87.00 
90.00 
88.00 
89.00 
90.00 
90.00 
89.00 
90.00 
87.00 
88.00 
88.00 
87.00 
88.00 
88.00 
90.00 
88.00 
87.00 


87.25 


It  will  be  seen  that  the  average  score  of  the  butter  at  packing  was 
94.20,  while  the  average  score  at  the  end  of  8  months  was  but  87.25, 
showing  a  deterioration  of  6.95  points  in  storage. 

The  judges  found  90.7  per  cent  of  all  the  samples  showing  a  pro- 
nounced fishy  flavor. 


14 


MANUFACTURE    OF    BUTTER   FOR   STORAGE. 


Table  7. — Scores  be/ore  and  after  storage  of  Navy  butter  made  at  creamery  No.  6  from 

pasteurized  sweet  cream. 


Date  of  churning. 


Original 
score. 


1910. 

June  2 

June  3 

June  4 

June  5 

June  6 

June  7 

June  8 

June  9 

June  10 

June  11 

June  12 

June  13 

June  14 

June  15 

June  16 

June  17 

June  18 

June  19 

June  20 

June  21 

June  22 

June  23 

June  24 

June  25 

June  26 


95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95. 00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 
95.00 


Score  after 

8  months' 

storage. 


91.50 
92.50 
93.50 
93.50 
93.50 
94.00 
93.00 
93.00 
92.50 
92.50 
91.50 
92.00 
92.00 
93.50 
93.50 
92.00 
92.50 
93.00 
93.00 
94.00 
93.00 
94.50 
92.00 
93.00 
92.50 


Date  of  churning. 


1910 

June  27 

June  28 

June  29 

June  30 

June  30 

July  2 

July  3 

July  5 

July  6 

July  1 

July  7 

July  8 

July9 

July  9 

July  10 

July  11 

July  12 

July  12 

July  13 

July  13 

July  14 

July  14 

July  14 

Average . 


Original 
score. 


95.00 
94.00 
95.00 
95.00 
95.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 
94.00 


Score  after 

8  months' 

storage. 


92.50 
92.00 
92.50 
91.50 
92.50 
92.50 
93.50 
92.00 
93.00 
92.50 
93.00 

i  90. 50 
93.50 

189.00 
91.50 
90.50 
90.00 
90.00 
92.50 
92.50 
92.00 
93.00 

i  88. 00 


94.69 


92.33 


1  This  butter  made  from  ripened  cream. 

The  average  score  at  the  time  of  packing  was  94.  G9  and  the  average 
score  at  the  end  of  8  months  was  92.33,  showing  a  deterioration  of 
2.36  points  in  storage.  The  judges  scored  but  two  samples  below  90 
points,  both  of  which  came  from  the  experimental  churnings  of 
ripened  cream,  one  of  which  was  pronounced  fishy. 

A  comparison  of  Tables  6  and  7  shows  a  difference  of  only  0.49 
points  in  the  score  at  the  time  of  packing,  while  after  being  held  in 
storage  the  difference  amounts  to  5.08  points  in  favor  of  the  butter 
made  from  pasteurized  sweet  cream. 

BUTTER  MADE  FOR  STORAGE  BY  DIFFERENT  METHODS. 
EXPERIMENTS    OF    1910. 

In  order  to  demonstrate  the  feasibility  of  butter  dealers  having 
butter  made  expressly  for  storage,  arrangement  was  made  in  1910 
with  three  creameries  in  the  vicinity  of  Owatonna,  Minn.,  to  make 
butter  in  accordance  with  our  directions.  One  of  these,  which  we  will 
designate  as  creamery  A,  made  butter  from  unpasteurized  ripened 
cream.  Another,  creamery  B,  pasteurized  the  cream,  added  a  starter, 
and  ripened  the  cream  in  the  usual  way.  The  third,  creamery  C, 
pasteurized  the  cream,  cooled  it  at  once,  and  churned  on  the  afternoon 
of  the  day  the  cream  was  received  without  the  addition  of  starter. 
Brief  records  of  the  processes  were  made  by  the  butter  makers,  but  for 
the  sake  of  brevity  these  are  omitted.  These  creameries  were  of  the 
cooperative  type,  receiving  whole  milk  or  sweet  hand-separator  cream, 
and  were  selected  on  account  of  the  standing  of  the  butter  makers  and 


MANUFACTURE   BY   DIFFERENT   METHODS. 


15 


the  reputation  of  the  product.  With  the  exception  of  one  visit  to 
get  the  work  started  and  another  when  it  was  nearly  finished,  the 
butter  makers  had  no  supervision.  The  entire  output  of  the  three 
creameries  during  the  experimental  period  was  purchased  by  a  whole- 
sale butter  house.  One  tub  from  each  churning  was  scored  when 
received  in  Chicago  by  the  scorer  of  the  butter  company  and  Mr. 
Joslin,  of  the  Dairy  Division.  One  tub  from  each  churning  was  stored 
in  the  Dairy  Division  rooms  at  0°  F.,  one  at  10°,  and  from  most  of  the 
churnings  an  additional  tub  at  20°.  This  butter  was  packed  in  June 
and  the  early  part  of  July,  and  was  removed  from  storage  in  February, 
1911,  and  scored  by  the  same  scorers  who  had  scored  it  before  storage. 
The  results  of  the  scorings,  with  the  comments  of  the  scorers,  are 
given  in  Tables  8,  9,  and  10,  and  the  results  for  the  three  creameries 
are  summarized  in  Table  11. 

Table  8. — Scores  before  and  after  storage  of  butter  made  from  ripened  raw  cream — 

Creamery  A. 


Churning 
No. 


Score  of 

fresh 

butter. 


Comments. 


Storage 
tem- 
pera- 
ture. 


Score 
after 
stor- 
age. 


Comments. 


A8 
9 
10 
11 
12 

13 

14 
15 
16 
17 
18 
19 

20 
21 
22 
23 
24 
25 


92 
93 

91 


93J 

91 

92 

93i 

93 

93 

92J- 

92 

90 

93 

93i 

92 

92i 

92 

92£ 


Unclean,  oily 

Trifle  oily 

Curdy,  salt  coarse. 


Aroma  tainted . 


Overworked 

Sour,  cheesy 

Sour,  unclean 

....do 

Trifle  unclean,  sour 

Sour,  metallic,  unclean 

Sour,  unclean,  oily,  metallic. 

Greasy,  little  coarse 


Good  butter. 


Unclean  aroma,  heated,  poor 
milk. 


Trifle  unclean 

Unclean,  poor  cream. 
Sour  and  coarse 


F. 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 


Storage,  unclean,  will  go  fishy. 

Strong  storage. 

Storage. 

On  fishy  order,  storage. 

On  fishy  order. 

Fishy. 

Very  fishy. 

Fishy  and  storage. 

Fishy. 

Unclean,  storage,  on  fishy  order. 

Storage. 

Storage,  unclean. 

Storage. 

Unclean,  storage. 

Storage. 

Fishy. 

Storage,  fishy. 

Fishy. 

Storage,  on  fishy  order. 

Do. 
Unclean,  storage,  fishy  order. 
Fishy. 
Storage. 

Do. 
Unclean,  storage. 
Storage. 
Stale,  storage. 

Storage,  unclean,  fishy  order. 
Storage,  on  fishy  order. 
Strong  storage,  fishy. 
Unclean,  storage,  may  go  fishy. 
Fishy. 
Storage. 
Fishy. 

Do. 

Do. 
Unclean,  storage. 
Fishy,  metallic. 
Fishy. 
Storage. 

Strong  storage,  on  fishy  order. 
Fishy. 

Storage,  unclean. 
Storage. 
Fishy,  storage. 
Strong  storage. 
Very  strong  storage. 
Very  fishy. 


16 


MANUFACTURE    OF   BUTTER   FOR   STORAGE. 


Table  9. — Scores  before  and  after  storage  of  butter  made  from  pasteurized  ripened  cream- 
Creamery  B. 


Score  of 
fresh 
butter. 


Comments. 


Storage 
tem- 
pera- 
ture. 


Score 

after 

storage. 


Comments. 


93 
93J 
931 
93J 
93 
921 
"94 

94 

93 

931 

921 

931 

93 

94 

93 

93 

94 

941 

941 

93 

941 

94 
93 

93 

92  i 

931 

93 

931 

921 

92i 


Oily 

Sour 

Sour,  wavy 

Wavy 

Wavy 

Sour,  wavy 

Fine,  trifle  curdy 

Oily,  weak  body 

Weak  body 

Oily 

Oily 

Trifle  coarse 

Little  scur  and  greasy,  may 
go  fishy. 

Little  sour  and  greasy 

Trifle  unclean,  poor  material.. 
Good  butter,  little  coarse. . 

Sour,  high  acid 

Good  butter,  a  little  coarse. 

Trifle  unclean  and  flat 

Mottled 


°F. 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 
20 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 

0 
10 


90 

90 
90 

87 


89 
92 
89 
90 
91 
89 
89 
88 
90 
91 
90 
88 
92 
92 
88 
91 
89 


92 

91 

92 

89 

89 

88 

90 

88 

921 

921 

92 

921 

92 

86 

90 

89 

89 

93 

90 

88 

90 

91 

88 

93 

92 

89 

92 

92 

90 

92 

93 

88 

92 

90 

88 

921 

90" 

92 

86 

90 

89 

93* 

921 

931 

93" 

91 

92 

931 

90 

93 

921 


Strong  storage. 

Do. 

Do. 
Storage,  on  fishy  order. 
Storage,  fishy. 

Do. 
Storage,  on  fishy  order. 
Trifle  storage. 
Strong  storage. 
Slight  storage. 
Storage. 
Strong  storage. 

Do. 
Storage  and  fishy. 
Strong  storage. 
Slight  storage,  and  curdy. 
Unclean,  slight  storage,  sour. 
Strong  storage,  stale. 
Trifle  storage. 
Slight  storage. 

Strong  storage,  on  fishy  order. 
Slight  storage. 
Storage,  on  fishy  order. 
Strong  storage,  fishy. 
Storage,  on  fishy  order. 
Strong  storage,  "may  go  fishy. 
Slight  storage. 
Strong  storage. 
Slight  storage,  trifle  unclean. 
Strong  storage,  unclean. 
Strong  storage. 
Storage,  on  fishy  order. 
Storage. 

Storage,  on  fishy  order. 
Slight  storage,  clean. 
Trifle  storage. 
Slight  storage. 

Do. 
Slight  storage,  but  sweet. 
Storage,  fishy. 
Storage,  not  unclean. 
Strong  storage. 
Unclean,  storage. 
Good  butter,  slight  storage. 
Storage  and  slight  fishy. 
Storage,  on  fishy  order. 
Strong  storage. 
Storage. 
Strong  storage. 
Good  butter,  slight  storage. 
Storage. 

Storage,  may  get  fishy. 
Storage,  otherwise  good. 
Slight  storage. 

Do. 

Do. 
Good  butter,  trifle  storage. 
Storage,  on  fishy  order. 
Storage,  but  sweet. 
Storage. 

Storage,  on  fishy  order. 
Trifle  storage. 
Storage. 

Storage,  otherwise  good. 
Storage  and  fishy. 
Storage  and  unclean. 
Trifle  unclean  and  slight  storage. 
Good  butter,  slight  storage. 
Trifle  storage. 
Fine  butter,  trifle  storage. 
Trifle  storage,  fairly  good. 
Slight  storage. 

Do. 
Good  butter,  slight  storage. 
Storage. 

Trifle  storage,  good  butter. 
Trifle  storage. 


MANUFACTURE   BY   DIFFERENT    METHODS. 


17 


Table  10. — Scores  before  and  after  storage  of  butter  made  from  pasteurized  unripened 

cream — Creamery  C. 


Churning 
No. 

Score  of 
fresh 
butter. 

Cl 

92 

2 

92 

3 

92 

4 

93 

5 

91 

6 

93 

7 

93* 

8 

93 

9 

93 

10 

11 

93 

12 

93 

13 

93* 

14 

93 

15 

93J 

16 

94 

17 

94 

18 

93J 

Comments. 


Flat,  trifle  unclean . . 

Metallic 

Greasy,  will  go  fishy. 

Greasy 

Metallic,  pasty 


Slightly  greasy. 

....do 

....do 


Clean  but  lacks  character . 
....do 


....do... 

Metallic . 
Greasy . . 


Metallic  and  unclean . 
Sour,  unclean 


Good  butter. 
Sour 


Stor- 

Score 

age 
tem- 

after 

pera- 

age. 

ture. 

°F. 

0 

93 

10 

93 

20 

92* 

0 

93 

10 

92 

20 

92 

0 

93 

10 

92 

20 

92* 

0 

93 

10 

92 

20 

92* 

0 

93 

10 

92 

20 

93i 

0 

93 

10 

93 

0 

93 

10 

93 

0 

93 

10 

93 

0 

92 

10 

90 

20 

90 

0 

92 

10 

92 

20 

92 

0 

93 

10 

93 

20 

93 

0 

89 

10 

91 

0 

93 

10 

92* 

0 

91 

10 

92 

0 

92* 

10 

90* 

20 

91 

0 

93 

10 

88 

20 

89 

0 

90 

10 

93 

20 

91 

0 

93 

10 

92* 

20 

88 

Comments. 


Flat  but  good. 

Cooked  but  clean  and  sweet. 

Good  butter,  flat. 

Flat  but  sweet. 

Trifle  unclean. 

Unclean. 

Clean  but  flat. 

Slight  storage  unclean. 

Good  butter. 

Trifle  cooked  flavor. 

Good  butter,  greasy. 

Good  butter. 

Metallic. 

Good  butter,  trifle  metallic. 

Clean  and  sweet. 

Clean  but  flat. 

Clean  and  sweet. 

Good  butter. 

Sweet  good  butter. 

Clean  and  sweet. 

Trifle  unclean. 

Unclean. 

Do. 
Cleans  up  sweet  but  flat. 
Not  quite  so  good,  but  clean,  oily. 
Trifle  unclean. 
Clean  and  sweet. 

Do. 
Clean  but  greasy. 
Unclean. 

Do. 
Good  butter. 

Aroma  not  clean,  otherwise  good. 
Trifle  unclean. 

Do. 
Trifle  storage,  otherwise  good. 
Storage. 

Do. 
Slight  storage,  otherwise  good. 
Storage,  on  fishy  order. 
Storage. 

Strong  storage  but  clean. 
Good  butter,  slight  storage. 
Slight  storage. 

Sour  but  good .  slight  storage. 
Slight  storage. 
Strong  storage,  on  fishy  order. 


Table  11. — Aivrage  scores  of  Tables  8,  9,  and  10 — Creameries  A,  B,  and  C. 


Character  of  cream. 


Raw  ripened  cream 

Pasteurized  ripened  cream.. . 
Pasteurized  unripened  cream 


Number  of 
churnings. 


18 

30 

i  17 


Average 

score  of 

fresh 

butter. 


92.33 
93.35 
92.94 


Storage 
tempera- 
ture. 


Number  of 
tubs  scored. 


Average 

score  after 

storage. 


87.33 
86.94 
86.33 
91.20 
90.28 
88.47 
92.36 
91.91 
91.41 


1  Not  including  one  churning  which  was  not  scored  before  storage. 


18 


MANUFACTURE   OF   BUTTER   FOR   STORAGE. 


While  it  is  unsafe  to  make  a  too  direct  comparison  from  the  data 
in  the  preceding  tables,  owing  to  the  fact  that  the  three  kinds  of  butter 
were  made  in  different  creameries  and  from  different  lots  of  cream, 
nevertheless  the  superior  keeping  quality  of  the  butter  made  from 
pasteurized  sweet  cream  is  obvious.  The  almost  uniform  occurrence 
of  storage  and  fishy  flavors  in  the  ripened-cream  butter  and  the 
absence  of  these  flavors  in  the  sweet-cream  butter  should  not  be 
overlooked. 

EXPERIMENTS    OF   1911. 

In  the  following  season  (1911)  a  similar  arrangement  was  made 
with  the  same  company  and  butter  was  made  for  storage  at  two 
creameries.  One  of  these,  creamery  E,  pasteurized  the  cream  and 
ripened  it  in  the  usual  manner.  The  other  divided  the  cream,  adding 
a  starter  and  ripening  one-half  without  pasteurization,  while  the 
other  half  was  pasteurized,  cooled  at  once,  and  held  until  the  following 
morning.  We  recommend  that  sweet  cream  be  churned  on  the  day 
of  separation,  not  only  to  avoid  the  danger  of  development  of  bac- 
teria in  the  cream  on  standing,  but  also  on  account  of  the  economy 
of  time  and  refrigeration.  However,  in  this  case,  it  was  not  prac- 
ticable to  arrange  the  churnings  in  this  way.  One  of  the  writers 
divided  his  time  between  the  two  creameries,  supervising  the  churn- 
ing records,  which  are  summarized  in  Tables  12,  13,  and  14. 

Table  12. — Churning  data  for  raw  ripened  cream — Creamery  D. 


Churning  No. 

Fat  in 
cream. 

Churning 
tempera- 
ture. 

Acidity  of 
cream  as 
lactic  acid. 

Time  re- 
quired for 
churning. 

Fat  in 
buttermilk. 

Water  in 
butter. 

1 

Per  cent. 
27.00 
32.00 
30.00 
30.00 

°F. 
51.5 
53.0 
52.0 
52.0 
51.0 
53.0 
53.0 
52.0 
54.0 
53.5 
53.5 
55.0 
53.0 
53.0 
52.0 
52.0 
53.0 
51.0 
50.0 
54.0 
52.0 

Per  cent. 
0.58 
.55 
.56 
.53 
.51 
.48 
.51 
.50 
.53 
.56 
.55 
.55 
.52 
.51 
.51 
.54 
.58 
.54 
.52 
.54 
.50 

Minutes. 
42 
24 
35 
31 
27 
50 
24 
40 
36 
45 
26 
25 
43 
33 
35 
51 
20 
38 

Per  cent. 
0.200 
.200 
.120 
.145 
.240 
.175 
.190 
.090 
.160 
.170 
.260 
.130 
.175 
.115 
.105 
.175 
.260 
.190 
.135 
.090 
.145 

Per  cent. 
14.0 
15.3 
14.0 
14.2 
15.0 
15.0 
15.0 

2              

3 

4  . 

5 

6 

34. 00 
34.00 
35.25 
31.00 
28.00 
22.00 
32.50 
27.50 
27.00 

7 

8 

9 

14.5 
15.0 
15.6 
15.3 
15.3 
15.0 
14.8 
15.9 
15.8 
14.1 
16.0 
14.8 
15.5 

10 

11 

12 

13 

14 

15 

16 

31.50 
28.00 
29.00 
33.50 
32.50 
35.50 

17 

18 

19 

20 

60 
83 

21 

Average 

30. 50                52. 5 

.53 

36.6 

.165 

15.0 

MANUFACTURE   BY   DIFFERENT   METHODS.  19 

Table  13. — Churning  data  for  pasteurized  ripened  cream — Creamery  E. 


Churning  No.  !      »*£ 

Churning 
tempera- 
ture. 

Acidity  of 
cream  as 
lactic  acid. 

Time  re- 
quired for 
churning. 

Fat  in 
buttermilk. 

Water  in 
butter. 

Per  cent. 
1         

"F. 
51 

Per  cent. 
0.56 
.62 
.58 
.57 
.58 
.56 
.54 
.53 
.54 
.58 
.56 
.56 
.54 
.55 
.54 
.55 
.53 
.55 
.50 
.54 
.59 
.56 
.60 

Minutes. 
35 
45 
35 
37 
40 
45 
50 
40 
35 
45 
40 
35 
35 
45 
40 
40 
45 
40 
40 
50 
45 
45 
40 

Per  cent. 
0.070 

Per  cent. 
14.3 

2 

13.8 

3          

51 
50 
51 
50 
50 
52 
51 
51 
51 
50 
50 
51 
50 
51 
50 
50 
50 
51 
51 
50 
51 

14.3 

4 

.120 

14.6 

5 

13.8 

6 

14.0 

7 

.420 
.170 

8             

36.00 
40.00 
30.00 
34.50 
34.50 

14  0 

9 

.180                14.3 

10 

.110 
.190 
.140 

13.5 
14.1 
13.1 
14.1 
13.7 
14.1 
13.7 
13.8 
15.2 
15.0 
14.5 
14.0 
14.2 
14.0 

11 

12 

13 

14... 

33.00 

.140 
.250 
.255 

15 

16 

32.50 
33.25 
35.00 
36.50 
30.00 
35.50 

17 

18 

.100 
.175 
.110 
.200 

19 

20 

21 

22 

23 

36.00 

.240 

Average 

34.40 

50.6 

.558 

41.2 

.179 

14.1 

Table  14. — Churning  data  for  pasteurized  unripened  cream — Creamery  D. 


Churning  No. 

Fat  in 
cream. 

Churning 
tempera- 
ture. 

Acidity  of 

cream  as 

lactic  acid. 

Time  re- 
quired for 
churning. 

Fat  in 
buttermilk. 

Water  in 
butter. 

1 

Per  cent. 

"F. 

51.00 
50.00 
49.00 
51.00 
50.00 
55.50 
51.00 
51.00 
52.00 
52.00 
52.00 
51.00 
51.00 
50.50 
53.50 
54.00 
51.00 

Per  cent. 
0.14 
.14 
.15 
.13 
.24 
.13 
.14 
.14 
.14 
.14 
.14 
.15 
.15 
.15 
.14 
.15 

Minutes. 
19 
25 
23 
22 
14 
30 
30 
25 
20 
22 
15 
21 
32 
35 
17 
23 
32 
38 
17 

Per  cent. 
0.160 
.240 
.400 
.400 
.285 
.310 
.320 
.325 
.290 
.170 
.400 
.215 
.230 

Per  cent. 
13.6 
14.0 

2   . 

3 

4 

39.00 
35.25 
34.50 
33.00 

13.5 
13.0 
13.3 
14.0 
15.0 
13.9 
14.9 
15.9 
15.6 
15.5 
14.6 
15.0 
15.9 
15.4 
14.3 
15.7 

5 

6 

7 

8 

9 

40.25 
40.50 
38.50 
35.00 
32.25 

10 

11 

12 

13 

15 

16 

27.00 
38.25 
40.50 
39.00 
35.50 

.380 
.510 
.190 
.120 
.220 

17 

18 

19... 

.15 
.14 

20 

56.00 

Average 

36.30 

50.75 

.142 

24.2 

.287 

14.6 

It  will  be  noticed  that  the  fat  is  higher  in  the  buttermilk  from  the 
pasteurized  unripened  cream  than  in  that  from  the  raw  cream  or 
from  the  pasteurized  ripened  cream.  This  can  be  reduced  by  lowering 
the  churning  temperature,  with,  however,  an  increased  tendency 
toward  wavy  or  mottled  butter.  When  sweet  cream  is  churned  with- 
out the  addition  of  a  starter  the  amount  of  buttermilk  is  reduced  until 
the  total  loss  of  fat  approximates  that  in  buttermilk  from  an  equal 
amount  of  butter  made  from  ripened  cream. 


20 


MANUFACTURE    OF   BUTTER   FOR   STORAGE. 


This  butter  was  packed  in  May  and  the  early  part  of  June,  and  was 
scored  before  going  into  storage.  The  storage  was  arranged  as  with 
the  previous  lot.  It  was  removed  from  storage  late  in  January  and 
scored  as  before  by  Mr.  Joslin  and  a  representative  of  the  butter  com- 
pany. Nearly  all  of  this  butter  was  of  good  quality  when  fresh  and 
would  have  been  selected  for  storage.  The  scores  before  and  after 
storage  are  given  in  Tables  15,  16,  and  17,  and  are  summarized  in 
Table  18. 

Table  15. — Scores  before  and  after  storage  of  butter  made  from  raw  ripened  cream — 

Creamery  D. 


Churning 
No. 


Score  of 

fresh 

butter. 


Comments. 


Storage 
temper- 
ature. 


Score 

after 

storage. 


Comments. 


93! 

94 
94 


93 
93J 

93! 

94 
94 

94 

93J 
93§ 

94 

94 
93 


16 

94 

17 

93] 

18 

93 

19 

92J 

20 

93 

21 

93 

Oily 

Good  butter. 
...do 


do 

Coarse,  oily. 
Trifle  oil  v.. 


Trifle  sour 

Good  clean  butter. 


Good  butter 

do: 

Not  quite  clean 

Trifle  heated,  greasy 

Good  butter 

...do 

Trifle  metallic,  will  go  fishy. 

Good  butter 

Trifle  oily 

Trifle  unclean 

Oily,  will  go  fishy 

Sour  and  oily 

Sour 


0 

92 

10 

89 

20 

90 

0 

92| 

10 

91 

0 

92| 

10 

90 

0 

92 

10 

90 

20 

89 

0 

92 

111 

89 

0 

91J 

10 

89 

0 

92! 

10 

89 

2D 

90 

0 

92! 

10 

90 

0 

92! 

10 

89 

0 

92! 

10 

88 

20 

91 

0 

92 

10 

89 

0 

92 

10 

88 

0 

92! 

10 

90 

L'll 

91 

0 

92 

10 

90 

0 

91 

10 

88 

20 

89 

0 

92 

11) 

90 

0 

92 

111 

90 

0 

91 

111 

90 

0 

91 

111 

90 

20 

89 

0 

90 

10 

90 

0 

91 

10 

90 

20 

90 

Trifle  storage. 
Strong  storage. 

Do. 
Trifle  storage. 

Do. 

Do. 
Strong  storage. 
Trifle  storage. 

Do. 
Strong  storage. 
Trifle  storage. 
Will  go  fishy,  sour. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Strong  storage,  oily. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage,  unclean. 
Trifle  storage. 

Do. 
Strong  storage. 

Trifle  storage. 

Do. 
Fairly  sweet,  but  strong  storage. 
Trifle  storage. 

Do. 
Strong  storage. 
Trifle  storage. 
Unclean,  strong  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Unclean,  trifle  storage. 
Strong  storage. 
Unclean,  trifle  storage. 
Strong  storage. 

Do. 
Unclean,  trifle  storage. 
Strong  storage. 
Unclean,  trifle  storage. 
Strong  storage. 

Do. 


MANUFACTURE    BY   DIFFERENT    METHODS. 


21 


Table  16 . — Scores  before  and  after  storage  of  butter  made  from  pasteurized  ripened  cream- 
Creamery  E. 


Churning 
No. 


Score  of 

fresh 

butter. 


Comments. 


Storage 

Score 

temper- 

after 

ature. 

storage. 

°  F. 

1    ° 

91} 

I         10 

90 

20 

91 

(    ° 

92 

\        10 

89 

20 

90 

1    ° 

92 

i        10 

89 

20 

90 

[    ° 

91 

I         10 

90 

20 

91 

1     ° 

92} 

{         w 

91 

20 

90 

/     ° 

92 

\   io 

91 

/   o 

92 

\   io 

92 

(   o 

92} 

\        1° 

91 

20 

91 

/    o 

91 

t   io 

91 

/     ° 

92| 

\   io 

88 

f    ° 

92} 

{        10 

92 

20 

91 

/   o 

91 

\    10 

91 

/   o 

92 

I   io 

91 

1   o 

92 

\      io 

88 

20 

90 

/   o 

92 

\   io 

90 

/   o 

91* 

\   io 

91 

(   o 

91 

\         1° 

91 

20 

89 

/   o 

92 

\   io 

88 

(   o 

91 

\        1° 

88 

20 

86 

/   o 

92 

t   io 

89 

/   o 

92 

I   io 

89 

f   o 

91 

\        1° 

89 

20 

87 

{    l8 

91 

89 

Comments. 


E  1 
2 
3 

4 


12 
13 

14 

15 
16 

17 

18 

19 

20 
21 

22 

23 


94 
94 
94 
93} 

93} 

93} 

94 

93} 

93} 
94 

94 

94 
93 

93 

92} 

93 

93 
93} 

94 

94 
93} 

93} 

92} 


('rood,  trifle  oily 

High  acid 

High  acid,  but  clean 

Trifle  coarse  salt  for  storage. 
Oily  or  heated 


(Trifle  sour  and  oily,  has  been 
\    trifle  heated. 

Not  so  oily 

Trifle  sour  and  oily 

Trifle  oily 


Good  butter,  oily 

Clean 

Clean,  just  trifle  oily. . . 
Metallic 

....do 

Coarse,  metallic 

Sour  and  coarse,  briny. 

Sour  and  coarse 


/Fairly    clean,    good    starter 
\    aroma. 

Coarse  salt 

Good  butter 

On  metallic  order 

Oily 

Oily,  wavy 


Trifle  storage. 

Do. 

Do. 

Do. 
Going  fishy,  storage. 
S*orage. 
Trifle  storage. 
Going  fishy,  storage. 
Storage. 

Trifle  oily  and  unclean. 
Storage. 
Trifle  storage. 

Do. 

Do. 
Sforage. 
Trifle  storage. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 

Do. 
Trifle  storage,  oily. 
Trifle  storage. 
Fishy. 
Trifle  storage. 

Do. 

Do. 

Do. 
Trifle  storage,  oily. 
Trifle  storage. 

Do. 

Do. 
Fishy. 
Storage. 
Trifle  storage. 
Storage  flavor. 
Trifle  storage,  oily. 
Unclean,  storage. 
Trifle  storage,  oily. 
Trifle  storage. 
Trifle  storage,  mottled. 
Trifle  storage. 
Fishy. 

Trifle  storage. 
Fishy. 

Do. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Trifle  storage. 
Strong  storage. 
Fishy. 

Trifle  storage,  mottled. 
Strong  storage. 


22 


MANUFACTURE    OF   BUTTEE   FOR   STORAGE. 


Table  17. — Scores  before  and  after  storage  of  butter  made  from  pasteurized  unripened 

cream — Creamery  D. 


Stor- 

Score 

age 

tem- 

after 
stor- 

Comm 

pera- 
ture. 

age. 

°F. 

0 

94 

F;ne  butter. 

10 

93i 

Swee*  and  clean. 

20 

93 

Do. 

0 

94 

Do. 

10 

93$ 

Do. 

20 

93 

Do. 

0 

94 

Fine  butter. 

10 

94 

Do. 

20 

93 

Sweet  and  clean. 

0 

93J 

F:ne  butter. 

10 

92$ 

Sweet  and  clean. 

20 

93 

Do. 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean. 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean. 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean. 

20 

92 

Trifle  unclean. 

0 

93$ 

Fine  butter. 

10 

93$ 

Sweet  and  clean. 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean 

20 

93 

Good  butter. 

0 

94 

Fine  butter. 

10 

93 

Sweet  and  clean. 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean 

0 

94 

Fine  butter. 

10 

93 

Sweet  and  clean 

0 

94 

Fine  butter. 

10 

93$ 

Sweet  and  clean 

0 

94$ 

Fine  butter. 

10 

94 

Sweet  and  clean 

20 

93 

Good  butter. 

0 

94$ 

Fine  butter. 

10 

93$ 

Sweet  and  clean 

0 

94$ 

Fine  butter. 

10 

93$ 

Sweet  and  clean 

20 

93 

Good  butter. 

0 

95 

Fine  butter. 

10 

94 

Do. 

0 

95 

Do. 

I       10 

94 

Do. 

0 

95 

Do. 

10 

94 

Do. 

Table  18. — Average  scores  of  Tables  15,  16,  and  17 — Creameries  D  and  E. 


Character  of  cream. 


Number  of 
chumings. 


Average 

score  of 

fresh 

butter. 


Storage 
tempera- 
ture. 


Number  of 

tubs 

scored. 


Average 

score  after 

storage. 


Raw  ripened  cream 

Pasteurized  ripened  cream . . . 
Pasteurized  unripened  cream 


93.55 
93.52 
94.61 


'F. 


91.86 
89  48 
89.88 
91  74 
89  91 
89  64 
94  18 
93  16 
92.88 


MANUFACTURE   BY    DIFFERENT    METHODS. 


23 


For  convenience  of  comparison   the  results   of  the  scoring   are 
arranged  graphically  in  figures  2,  3,  and  4.     These  curves  are  ar- 


70 
60 
SO 

40 
30 
20 
10 


-ff?E3M. 

■  ftfTcw  sroR/iGe/ir  O' 

10' 


h 


8* 

Fig. 


6£        87         88         89 
Score  of  butt**. 

2.— Distribution  of  butter  scores  before  and  afler  storage— Raw-cream  butter. 


•  r"R£5H 

RrrcR  utorrgc  /?r  0° 
.  10' 

.     „  ..         -.  20' 


A 

i  \ 


TO 

60 

SO 

4> 
30 
£0 

10 


~5B        Q7~~     Be 

Scaac  or  aurrci? . 
Fig.  3.— Distribution  of  butter  scores  before  and  after  storage— Pasteurized  rlpened-cream  butter. 

ranged  to  show  the  relative  proportion  of  the  total  amount  given  a 
certain  score.     For  instance,  of  the  butter  made  from  pasteurized 


24 


MANUFACTURE   OF  BUTTER  FOR  STORAGE. 


cream  52  per  cent  was  scored  93  or  93  |  when  fresh  and  39  per 
cent  was  scored  94  or  94$.  After  storage  at  0°  F.  60  per  cent  was 
scored  92  or  92 J.  This  arrangement  shows  little  difference  in  the 
keeping  quality  of  the  butter  made  from  raw  cream  and  from  pas- 
teurized ripened  cream.  There  is  a  somewhat  wider  range  of  scores 
in  the  butter  made  from  the  pasteurized  ripened  cream,  due,  evidently, 
to  the  occurrence  of  fishy  flavor  in  that  made  from  the  raw  cream! 
The  superior  keeping  quality  of  the  sweet-cream  butter  is  evident  in 


8o 

I 

70 

i\  h 

60 

i 

fRtJM 

nr  0° 

klk 

50 

„    10° 

• 

,                  . 

.  20° 

i  |  i*i  \\ 

40 

1 

k 

0 

/ '  t/i    \\ 

/III    \ 1 

30 

\ 

j  i  1  \    \  \ 

zo 

I 

f  \  j\\\   \\ 

16 

/n\\ 

OS         86  67 

OCOHC    Or   BUTTC.H. 


9S 


BQ  89  30  S/  9Z  83  04 

Fig.  i.— Distribution  of  butter  scores  before  and  after  storage— Pasteurized  unripened-crearn  butter. 


its  uniformity,  the  slight  change  from  its  original  condition,  and  the 
almost  complete  absence  of  the  usual  cold-storage  flavors.  This  is 
true  not  only  of  the  butter  stored  at  the  commercial  temperature,  but 
in  a  lesser  degree  of  that  held  at  10°  and  20°  F.,  which  represent  con- 
ditions that  would  tend  to  bring  out  defects  and  increase  the  differ- 
ence between  butters  of  good  and  poor  keeping  qualities. 

This  butter  was  made  under  conditions  which  could  be  duplicated 
by  any  dealer,  public  institution,  or  other  large  consumer  wishing 
butter  made  expressly  for  storage. 


INFLUENCE    OF    STORAGE    TEMPERATURE. 


25 


THE    INFLUENCE    OF    STORAGE  TEMPERATURE  ON   CHANGES    IN 

BUTTER. 

The  influence  of  temperature  on  the  changes  in  storage  butter  is 
evidently  a  retardation  of  the  rate  of  change,  with  a  small  but  not 
determinative  influence  on  the  kind  of  flavor  that  develops.  A  cer- 
tain state  of  deterioration  may  be  reached  in  three  weeks  at  32°  F.  or 
three  months  at  0°  F.  The  kind  of  flavor  that  develops  in  the 
butter  is  determined  almost  entirely  before  it  goes  into  storage,  but 
there  are  certain  flavors  more  frequently  observed  in  storage  butter 
than  under  other  circumstances.  There  is  almost  always  a  com- 
plication of  flavors  and  probably  some  sort  of  sequence  of  flavors; 
that  is  to  say,  one  flavor  may  develop  into  another,  and  this  in  course 
of  tune  into  a  third.  The  temperature  of  storage  doubtless  retards 
this  transition,  and  the  holding  of  the  butter  for  some  time  at  one 
stage  makes  certain  flavors  evident  which  at  a  higher  temperature 
would  be  obscured  by  the  rapid  change. 

The  results  on  various  lots  of  butter  reported  in  an  earlier  bulletin  l 
of  this  division  showed  small  difference  between  butter  stored  at  —  10° 
F.  and  10°  F.,  but  a  marked  difference  between  the  butter  stored  at 
10°  and  32°  F.  In  the  work  reported  in  the  present  paper  duplicate 
tubs  were  stored  at  0°,  10°,  and  20°  F.,  partly  to  determine  if  there 
is  much  gained  in  the  use  of  the  lower  temperature,  but  more  espe- 
cially to  bring  out  at  the  higher  temperatures  the  defects  in  the  butter. 
A  butter  that  holds  up  well  at  0°  but  goes  off  flavor  at  10°  or  20° 
would  probably  deteriorate  more  rapidly  after  coming  out  of  storage 
at0°. 

The  differences  in  the  rate  of  change  at  different  temperatures  are 
perhaps  best  expressed  by  showing  the  average  loss  in  points  as  com- 
pared with  the  score  of  the  fresh  butter.  Arranged  in  this  way,  the 
various  lots  of  experimental  butter  show  deterioration  as  follows: 

Table  19. — Average  deterioration  of  butter  after  storage  at  various  temperatures. 


Kind  of  butter. 


Points  lost  after  storage. 


Stored  at 
0°F. 


Stored  at 
10°  F. 


Stored  at 
20°  F. 


Raw-cream  butter — Creamery  A 

Raw-cream  butter — Creamery  D 

Raw-cream  butter— All  samples 

Pasteurized  ripened  cream — Creamery  B . . . 
Pasteurized  ripened  cream — Creamery  E . . . 

Pasteurized  ripened  cream — All  samples 

Pasteurized  unripened  cream— Creamery  C . 
Pasteurized  unripened  cream — Creamery  D . 
Pasteurized  unripened  cream — All  samples . 


Points. 

5.0 

1.7 

3.2 

2.2 

1.7 

2.0 

.6 

.4 

.6 


Points. 
6.3 
4.1 
4.6 
3.0 
3.6 
3.3 
1.0 
1.0 
1.0 


Points. 
6.8 
3.3 
4.8 
6.1 
4.0 
4.6 
1.5 
1.6 
1.6 


1  Gray,  C.  E.,  and  McKay,  G.  L.  The  keeping  qualities  of  butter  made  under  different  conditions  and 
stored  at  different  temperatures.  With  remarks  on  the  scoring  of  the  butter,  U.S.  Department  of  Agri- 
culture, Bureau  of  Animal  Industry,  Bulletin  84,    Washington,  1906, 


26 


MANUFACTURE    OF   BUTTER   FOR   STORAGE. 


The  relation  of  the  score  after  storage  at  the  various  temperatures 
to  the  score  of  the  fresh  butter  is  also  shown  in  figure  5. 


-»     «H     •»    "*     "O 


The 
scores 


amount  of  deterioration  as  indicated  by  the  differences  in  the 
before  and  after  storage  is  in  a  general  way  directly  propor- 


INFLUENCE   OF    STORAGE   TEMPERATURE. 


27 


tioned  to  the  temperature  of  storage.  The  difference  in  the  scores  at 
0°  and  at  10°  is  sufficient  to  warrant  the  use  of  the  lower  temperature 
even  for  butter  of  the  best  keeping  quality.  The  striking  thing  in 
the  table  is  the  relative  rate  of  change  in  butter  made  by  the  different 
methods.  There  was  slightly  less  change  in  the  pasteurized  ripened- 
cream  butter  than  in  the  raw-cream  butter,  but  the  change  in  the 
pasteurized  ripened-cream  butter  stored  at  0°F.  was  four  times  as 
great  as  that  in  the  pasteurized  sweet-cream  butter  at  the  same  tem- 
perature, and  the  difference  at  the  higher  temperatures  was  nearly  as 
great.  Even  at  20°  F.  the  deterioration  of  the  sweet-cream  butter 
was  comparatively  slight,  indicating  that  this  butter  would  retain 
its  flavor  well  after  removal  from  storage. 


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